Aromatic Pilau Saffron Rice

INGREDIENTS
3cups basmati rice ( i changed to jasmin rice, no basmati available )
pinch of saffron ( other option turmeric powder )
1 Onion chopped
4 shallots chopped
5 garlic
frozen peas
raisins
toasted flaked almonds
water/chicken stock

SPICES
1 cinnamon stick
6 cloves
3 cardamom pods
1 tsp cumin seed/powder

SEASONING
Salt & Pepper to taste
chicken powder

METHOD
* clean rice sit aside.
* heat oil in large pot/pan, sautee chopped onion, shallot & garlice for a minute add in spices fry till aromatic.
* stir in rice and mix well until coated in the siced oil, then add boiling water/chicken stock and seasoning to taste. add in saffron and saffron water and stir.
* bring back to gentle boil, stir again and let the rice simmer, uncoverred for about 10 minutes, until all water has been absorbed. reduce heat, add in raisins and frozen peas recover lid and leave to stand for 15 minutes, till cooked keep checking.
* uncover, fluff up with a fork and stir the toasted flaked almonds into the mixture. served hot, garnished with crisp fried shallots if liked.

Happy cooking!! :)

Curry Chicken A La Amirah Style

INGREDIENTS
Half a chicken
Curry leaves
2 sticks lemongrass ( tied into knot )
2 spoonful of Curry powder add water to make it paste
1pkt 50g santan/coconut milk
2 large potato cut into cube

CHOPPED INGREDIENTS
1 medium onion finely chopped
4 garlic finely chopped
5 shallots finely chopped

SPICES
1 cinnamon stick
6 cloves
4 cardimoms
1 tbsp coriander powder/seeds
1 tsp turmeric powder
5 dried chilie ( soak in water )

SEASONING
Salt & sugar to taste
Dash of chicken stock powder
Dash of fish sauce

METHOD
* clean chicken, cut and prepare all spices & chopped ingredients.
* heat wok, put in oil sautee chopped ingredients till fragrance, add in spices, curry leaves, lemongrass stir till aromatic, add in curry paste till fragrant, stir in coconut milk, stir well till fragrant and red oil surfaces. add in potato mix well and chicken closed lid until cooked through.
* add seasoning to taste.
* open lid stir and add water, stir mix well, close lid to cook throuogh for 30 mins. dish up and served hot.

Pineapple Chicken

i love pineapple, and i have been waited for 9 months or so to have my first bite of pineapple......yesterday, i finally bought myself a small sweet & sour little pineapple. well, thinking to eat the whole pineapple but too bad, its a little too....sour!! so......i just have to cook it with something else...since i have left 4pcs of chicken drumsticks and some capsicums in my freezer, i guess i will cook a beautiful pineapple chicken home dish. probably whats left over with the pineapple, i can make a beautiful Thai Pineapple Fried Rice tomorrow, that will be great!!remember, whatever recipe you cook with pineapple, it always the best to have FRESH pineapple instead of using the canned ones. the smell of a fresh pineapple just wonderful! here is my pineapple chicken recipe, hope you enjoy it.

INGREDIENTS
4pcs chicken drumsticks ( or use boneless chicken breast )
1/2 pc green capsicum
1/2 pc red capsicum
1pc onion medium size
chopped garlic
few chop fresh pineapple

MARINATE CHICKEN
1 tbsp light soya sauce
1 tbsp brown sugar
dash of pepper
dash of chicken stock
salt
corn flour

SAUCE
2 tbsp chili sauce
3 tbsp tomato sauce
1 tbsp sesame oil
brown sugar to taste
salt to taste
1 tbsp chicken stock
corn flour
water

METHOD
* cut chicken into small pcs marinate for 30mins set aside, cut red/green capsicum, cut onion, chop garlic and put aside.
* prepre sauce into bowl and put aside.
* heat oil into pan, coat chicken with corn flour to deep-fried till golden brown. dish up and drain.
* heat up wok, add in 1tbsp of oil saute chopped garlic & big onion until frangrance, add in red, green capsicums and cube pineapple stir till the smell of aromatic pineapple appears. add in sauce and season it well, slow down fire, put in golden fried-chicken coat well with the sauce or till thicken. dish up and served hot.

Happy Cooking People!! :)

Assam Pedas Fish Fillet

It has been ages when i had my last assam pedas at home, last night my Assam Pedas cooking was MA-MA-MIA..... a good one and very satisfying!! My food judge Husband, he really enjoy eating them, can see from his extra portion of rice!! but it really was a successful cooking. How would l know it was good? i compare to the best assam pedas in town. Its easy to become your own judge, once you use eat out, eat any kind of food everywhere, anywhere from the lowest to the finest restaurants, not affraid to try different cooking, trying same cooking from different quality of cooks, you will know how good is your own cooking and way you go judge yourself.

anyway, Assam Pedas fish can use whole fish or fish fillet ( up to you basically). Last night, I was using fish fillet, it was easy to eat and no worries of the little bones.. i think i will prefer to use fish fillet for my next assam pedas too. My ingredients are very simple, easy and fast to cook, so here is my recipe and enjoy cooking like i do!! :)

INGREDIENTS

600g fish fillets

5pcs lady fingers cut into pcs ( you can add bringal too )

quarter bunch of daun kesum/laksa leaves ( if you prefer this much ....) or else u can add lesser or more if you like too.

1pc bunga kantan

air assam jawa/tamarind juice

water

BLENDED INGREDIENTS

1 small onion

4 shallot

5 garlic

5-6 dried chili

SEASONING

salt & sugar to taste

dash of chicken powder

1tbs coriander seed/powder

METHOD

* clean fish and cut in small pcs and put aside.

* head wok, put in blended ingredients into hot oil, stir well till aromatic. add in bunga kantan, laksa leaves and lady fingers, stir and mixed well and add in air assam jawa/tamarind juice stir well and put in seasoning and mix well, taste and stir and add some water, slow fire and close lid let it boil for 2-5 mins till aromatic. open lid and taste.

* once all mixed well and seasoning well, put in fish fillet stir and mix, close lid let the fish cook for 1-3 mins or so. Open lid stir mixing, taste and dish up, served hot.

NOTE : if the taste is too sour/sweet/salty/sauce dry up/too thick, or you simply prefer to have more sauce please do add some more water. if too much water into sauce then put seasoning to taste.

Happy cooking!! :)

I ♥ you ~ Patchi, Brunei

 

oouuh.....yea.....i missed Patchi so much since i left brunei 2 years ago! but how nice, once again i can buy and eat them now..... i just crossed out Patchi on my list of yum yum food in brunei!!

Here............. little history where PATCHI born, It is Mr. Nizar Choucair, the founder of Patchi, is a prominent businessman in Lebanon who started a small family business in Beirut 25 years ago producing and selling chocolate in shops in Beirut called Patchi. The business grew to become a company that distributes chocolate and confectionary to more than 97 Patchi branches and franchises around the world located in London, Paris, Poland, Malaysia, India, Dubai, KSA, Kuwait, Syria, Abidjan...this is another guaranteed with high-quality chocolate standard and one of the best chocolate in the world you will fall in ♥ ♥ ♥ ....with

"Patchi" simply irresistable delicious.....get them whenever you're in brunei. I ♥ the milk & dark chocolate itself, its just not too sweet and perfect. 100% natural chocolates and sweets with a variety of delicious fillings made with the finest ingredients, not only that the chocolate itself with high-quality but the chocolate box simply quality.

thanks to my hubby for the chocolate!

 Working Hours:
-

Address:
Unit 11, Ground Floor,
The Mall, Abdul Razak Complex,
Gadong, BE3519,
Brunei Darussalam.